Add all of the ingredients to a bowl and whisk until emulsified
Chicken & Potatoes
2
Preheat the oven to 375 degrees
3
pat the chicken thighs dry with a paper towel and lightly season both sides with Kosher salt, garlic powder and fresh crack black pepper
4
place the chicken thighs in a large bowl and pour on 1/2 of the marinade
5
use your hands to coat each chicken thigh thoroughly with the marinade
6
cover and set aside at room temperature for 30 mins or marinade for up to 3 hours in the refrigerator
7
place the quartered potatoes in a baking sheet
8
pour on the remaining 1/2 of the marinade and toss
9
sprinkle the potatoes with a pinch of Kosher salt and bake at 375 for 20 mins
10
after the potatoes have cooked for 20 mins, remove the baking dish from the oven
11
add the chicken thighs skin side down to the baking dish making sure the potatoes are not underneath
12
pour on the excess marinade and bake for 25 mins
13
after 25 mins, flip the chicken thighs over and roast for another 25-30 minutes skin side up until the potatoes are fork tender and the chicken skin is light brown
14
to finish the chicken, turn the broiler to high and broil for 3-5 mins until the skin is golden to dark brown (watch this very carefully)
15
serve on a large platter and drizzle the pan sauce over the chicken and potatoes
Add all of the ingredients to a bowl and whisk until emulsified
Chicken & Potatoes
2
Preheat the oven to 375 degrees
3
pat the chicken thighs dry with a paper towel and lightly season both sides with Kosher salt, garlic powder and fresh crack black pepper
4
place the chicken thighs in a large bowl and pour on 1/2 of the marinade
5
use your hands to coat each chicken thigh thoroughly with the marinade
6
cover and set aside at room temperature for 30 mins or marinade for up to 3 hours in the refrigerator
7
place the quartered potatoes in a baking sheet
8
pour on the remaining 1/2 of the marinade and toss
9
sprinkle the potatoes with a pinch of Kosher salt and bake at 375 for 20 mins
10
after the potatoes have cooked for 20 mins, remove the baking dish from the oven
11
add the chicken thighs skin side down to the baking dish making sure the potatoes are not underneath
12
pour on the excess marinade and bake for 25 mins
13
after 25 mins, flip the chicken thighs over and roast for another 25-30 minutes skin side up until the potatoes are fork tender and the chicken skin is light brown
14
to finish the chicken, turn the broiler to high and broil for 3-5 mins until the skin is golden to dark brown (watch this very carefully)
15
serve on a large platter and drizzle the pan sauce over the chicken and potatoes
